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Pumpkin Chili Recipe

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★★★★★

4.7 from 115 reviews

This hearty Pumpkin Chili combines spicy Italian sausage, fire-roasted tomatoes, beans, and creamy pumpkin puree for a unique fall twist on a classic chili. Simmered with warming spices like cumin, chili powder, and cinnamon, it is a flavorful and comforting dish perfect for chilly days.

Ingredients

Scale

Main Ingredients

  • 1 tbsp olive oil
  • 1 lb ground spicy Italian sausage
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, chopped
  • 2 tsp ground cumin
  • 1 ½ tbsp chili powder
  • 1 tsp kosher salt, plus more to taste
  • ¾ tsp ground black pepper, plus more to taste
  • ½ tsp ground cinnamon
  • 2 (15-oz.) cans fire-roasted tomatoes, not drained
  • 1 (15-oz.) can kidney beans, drained and rinsed
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 (15-oz.) can pumpkin puree
  • 2 ½ cups chicken broth

Garnishes

  • Roasted pumpkin seeds
  • Sour cream
  • Shredded sharp cheddar cheese
  • Avocado slices

Instructions

  1. Heat Oil and Cook Sausage: In a large Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground spicy Italian sausage and cook for 8 to 10 minutes, breaking it into pieces until browned and fully cooked. Use a slotted spoon to remove the sausage and set aside on a paper towel-lined plate to drain excess fat.
  2. Sauté Vegetables: In the same pot, add the chopped onion and red bell pepper. Cook for 10 to 12 minutes, stirring occasionally, until the vegetables are softened and translucent.
  3. Add Spices and Garlic: Stir in the chopped garlic, 2 teaspoons ground cumin, 1 ½ tablespoons chili powder, 1 teaspoon kosher salt, ¾ teaspoon black pepper, and ½ teaspoon ground cinnamon. Cook for 30 seconds to bloom the spices and release their aroma.
  4. Add Remaining Ingredients: Add the two cans of fire-roasted tomatoes (with their juices), drained and rinsed kidney beans and black beans, 15 ounces pumpkin puree, 2 ½ cups chicken broth, and the browned sausage back into the pot. Stir everything to combine well.
  5. Simmer the Chili: Bring the mixture to a boil over medium-high heat. Then reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
  6. Adjust Seasoning and Serve: Taste the chili and adjust salt and black pepper as needed. Serve hot, garnished with roasted pumpkin seeds, a dollop of sour cream, shredded sharp cheddar cheese, and avocado slices for extra texture and flavor.

Notes

  • For a vegetarian version, omit the sausage and substitute vegetable broth for chicken broth.
  • Ensure thorough rinsing of canned beans to reduce sodium content.
  • Adjust chili powder quantity to control spiciness according to preference.
  • This chili stores well and flavors deepen when reheated after a day.
  • Garnishes can be customized with cilantro, jalapeños, or lime wedges for added zest.

Keywords: Pumpkin chili, Italian sausage chili, fall recipes, easy chili recipe, spicy chili, bean chili, pumpkin puree recipes

Find it online: https://leofoster.com/pumpkin-chili-recipe/